Fat composition for margarine and other purposes



Vigen K. Babayan, Livingston, NJ., assignor to E. F.

This! Patented Oct. 31,

3,006,771 FAT CONIPOSITIONFORMARGARINE AND OTHER PURPOSES Delaware NDrawing. Filed July 24, 1958, Ser. No. 750,588 0 Claims. (Cl. 99-118) IThis invention is directed to oil compositions, more particularly tothose containing coconut oil reaction products and having desirablecharacteristics for margarine and similar products. The presentapplication is a continuation-in-part of copending application SerialNo. 365,535, filed July 1, 1953, entitled Fat Composition for Margarineand Other Purposes]? now, abandoned.

Attempts have been made to use coconut oil in conjunction with otheroils' in making margarine. The use of coconut oil has disadvantages andup to thepresent time not over about 25% of coconut oil could beincorporated in the remainder of the oils used without detriment to thequality of the margarine. Where higher percentages of coconut oil wereincorporated in the formula, the resulting product became hard andbrittle at re frigerator temperatures; also at summer temperatures themargarine became too soft.

The present invention is intendedand adapted to overcome thedifiiculties inherent in the use of coconut oil in large amounts in oilcompositions incorporated in margarine, it being among the objects ofthe present invention to modify the coconut oil so as to render theresulting margarine superior toordinaryfinargarines ofi the market.

It is also among the objects of the present invention 2 7 .fatty acidtriglyceride anda long chain fatty acid glyceride oil and the mixtureinteresterified. The product may then be hydrogenated until the desiredmelting point is obtained; Instead of the triglycerides of said long andnecessary amount of glycerine may be used, 'Still another method ofmodifying the coconut type oil consists in blending said oil withanother oil, such as peanut, cottonseed, corn or soya,-together with thetriglyceridesof short chain fatty acids The mixture is then hydrogenatedto a melting point from to C. higher thanthat desired in the finalmargarine oil. Thereafter the mixture'is interesterified to give thefinal product.

By the above methods modified coconut type oils are obtained which maybe used by themselves as the total fat content of the margarine or inconjunction with other hydrogenated oils. When a mixture is used, themodified coconut type oil constitutes at least of the oil mixture. Theresulting margarines have extremely low iodine'numbers, which is quitedifierent from the ordinary 'margarines now on the market, which have aniodine value" of about 60 to 75, whereas those made in accordance withthe present invention have iodine values from about 5 to 30 andgenerally less than 15. When the starting material is hydrogenatedcoconut oil having a melting point of about 100 F., the iodine value maybe as low as 1. In spite of the low iodine-values, the present productsare not waxy, nor do they become brittle at refrigerator temperatures.On the other hand, they have an excellent flavor and odor and are quitestable in storage, being highly resistant to rancidity.

short chairnacidsmthe T1118 shorfchain fatty acidftrigiycerid'e used maybe varied over a considerable range. In general, the amount of suchglyceride which is interesterified with the cocoto provide a modifiedcoconut oil composition which will Illit ype, oil is sually from about5% to 30%, prefer-- impart desirablecharaoteristicsrto.thearesultingmargarinem ablyhomi% te 15%.: 'laeameuatet ieng ehain fattf in improved flavor and wider plastic range.

It is further among the objects of the present invention to provide amargarine oil composition containing modified coconut oil which not onlyis not brittle at low H temperatures but remains firnratordinaryroonrancrsnm ratty icrds m esenti 'f'ne capric arfdcapryiic acids 'aremer temperatures While at the same time imparting good taste, color,odor and keeping qualities to the margarine;

In practicing the present invention a-coconut type oil is used, namely,one consisting of the mixed glycerides of fatty acids having from *6 to18 carbon atoms. Such an oil ismodified by the use of one or more shortchain fatty acid triglycerides, which areinteresterifiedwiththen,WinsomeJlnsaturatedmgheriatgaacids iecensideredede coconut oil,said glycerides having fromv 6 to 10 carbonatoms. It is desirable andpreferable to utilize mixed triglycerides of fatty acids having 8 and 10carbon atoms as giving excellent results. 7 Depending on the amount andcharacter of the short chain fatty glycerides used,

the melting point can be controlled. The coconut type oil used may behydrogenated; There is further interesterified with the so modifiedcoconut oil minor amounts of the triglycerides-of longchain fatty acidshavingio and 18' carbon atoms, such as stearic acid.

Another method of modifyin-gjthe coconut type oil consists -inmixing-said oil with suitablefamountsof tristearin and the short chainfatty acid glycerides and interesterifying all of the constituentssimultaneously. By

controlling the proportions of the three constituents,'any I desiredmelting point range may be obtained.

The end products may -be -used' by themselves in mar garine or maybephys'icallyblended with hydrogenated oils such as soya bean,cottonseed and the like to give margarine having good taste, odor andlong shelf life without 'rancidity. There may be physically added, 0

1-15% of triglycerides of palmitic and stearic acids.

The coconut type oil may be mixed with the short ehain M W l y M-P', r 1a acid glyceride is from about 5% to 25% based on the coconut oil used,and preferably about 10% to "20%. ltis necessary that in the finalproduct a direct'relationship-exist between the lower, intermediate.andhigher from about 10 to 25%, the lauric and myristic' acids fromabout 25%to 65%, and the palmitic and'ste'aric acids from about 15% to60%. Preferably the capric and caprylic acids are, from .15 -to 25%, thelauric and myristic acids from about to and the palmitic and stearicacids from about 20-40%. The presence sirable, and usually 2% to 10% oflinoleicis present in theoil. p p a Together with the above proportions'the physical properties ofthe product preferably fall within certainlimits as follows: t

The outside limits for anacceptable margarinejoil are 60 as follows:

Wiley, M.P.,

. the production of'margarine the following composition by weight isprovided:-

Percent by weight Fat" rr 80.3 Glycerol monostearate =aa; a v1.25Lecithin L25 3 Percent by weight Color 1.25 Milk 17.35 Salt 1.50

' The oil" is introduced into the vessel and creamed to 140 F. There isthen added the coloring .matter, emulsifier, vitamins, and the lecithinthereto with agitation until a smooth homogeneousoil results. The oil isthen allowed to cool to a temperature of 125 F.

. While the oil is cooling, the required amount of milk and salt arestirred together and then added to the oil. Stirring is continued whilethe oil is drawn through the chill roll, flaked off into thinsheets andthen churned through the complector and extruded as the finishedmarganne.

'Ihe modified oils of the present invention which are incorporated inthe margarine are illustrated by the following examples. Y

Example 1 The following mixture is provided in a suitable reactionvessel.

. Lbs. Hydrogenated coconut oil (M.P. 100 F.) 404 Cottonseed stearin 50Mixed lower fatty acid triglycerides 51 Sodium methyl 1.5

The oils are first dried under a vacuum at about 75 C., the catalyst isadded and a temperature of 50 to 60 C. is maintained for about 1% to-2hours to complete the interesterification. The lower fatty acids of thetriglycerides have the following composition.

. Percent Caprylic acid 80 Capric acid 15 Caproic and lauric ac V 5 Theproportions of the acids present are about 22% capric and caprylic, 53%of lauric and myristic, and;

25% of palmitic and stearic. The Wiley M.P. is 89.7" F., the settingpoint'is 24 C., the penetration at 35 F. is 16 and at 70 F. is 40. I

The interesterified fat after refining is then made into margarine bythe method described above. i Theproduct is extremely stable, has anexcellent flavor, doesnot-besoften when exposed to summertemperatures.

Example 2 The following composition is provided:

: v Gms. Hydrogenated coconut'oil (M.P. 100 F.) 930, Triglyceride ofmixed caprylic and capric acids-.." 70 8.4% NaCH in xylene 37 The oilsare dried at 80 C. under a high vacuum and the catalyst is added. -Themixture is heated for 1% hours' at a temperature of 55 to 66 C. tocomplete the interesterification. The product is washed with water untilneutral, then dried and bleached inavacuum. ,It. is deodorized withsteam. The product has a Wiley M.P.of 88.4 F., a softening point of 87F., and a setting point of 23.6 C. a It has a penetration at 35 F. of18, and at .70".F.'of 45. 4

The composition of the acids present is about 21% of capric and caprylicacids, 61% of lauric and myristic acids, and 18% of palmitic and stearicacids.

Example 3 The following mixture of oils is used Hydrogenated peanut oil5 Hydrogenated cottonseed oil 70" Hydrogenated coconut oil 25 7 PercentThe acids present are about 15% of capric and caprylic, 47% of lauricand myristic, and 38% of palmitic, stearic, oleic and linoleic acids.The product has a Wiley M.P. of 902 F., a. setting point of 22.5 C., apenetration at F. of 23 and a penetration at 70 F. of 47.

Example 4 The following mixture is provided:

50% hydrogenated peanut oil (92 F.) 50% of Example 1 Interesterificationtakes place under the usual conditions and the resulting product has amelting point of 924 F. with a softening point of 78.5 F. v

The proportions of the acids are about 11% of capric and caprylic acids,26% of lauric and myristic acids, and 59% of palmitic, stearic, oleicand linoleic acids. The product has a Wiley M.P. of 92.4" F., a settingpoint of 23.0 C., a penetration at 35 F. of 21 and a penetration at 70F. of 45.

Example 5 A mixture of the following constituents is made in parts byweight:

Coconut oil (refined) 800 Cottonseed stearin 200 Mixed capric andcaprylic triglycerides 100 Na methylate (8.4 parts) in xylene comebrittle in the refrigerator and does not unduly It is mixed in theproportion of 33% by weight with 67% by weight of the esterified.

product of Example 2 and inter- A mixture is made of 83% palm kernel oiland 17% of the triglycerides of the following fatty acids:

Percent Caprylic 70 Capric 28 Lauric 1.2 Caproic 0.8

To this mixture there is added 10% of cottonseed stearin and thereaction is conducted as in Example 1. refined and bleached product isadded .4% of "palm stearin.

The products'made from the above examples may and be used for inediblepurposes, such as lubricants, ointments, carriers and vehicles formedicinal preparations, etc. There may be present in the products up toabout 1% of caproic acid based upon the total acids therein. Instead oftriglycerides used in the interesterification, the a constituents of thetriglycerides may be, used. Other coconut type oils may be used, such asbabassu, palm kernel, oiticica, and others.

I claimJ 1. A fat composition for incorporation in margarine comprisinga coconut type oil interesterified with the triglycerides of fatty acidshaving 8, 10, 16 and 18. carbon atoms, the relative proportions of theacids in said interesterified oil being about 1025% of capric and.caprylic, about 25-65% of lauric and myristic, and about 15-60% ofpalmitic and stearic, the product having asetting point of about 20.28C., a ,Wiley melting point of 88- -108 F., and a penetration at 70 F. ofabout 351-70.

2. A fat composition for incorporation in margarine comprising a coconuttype oil interesterified withthe triglycerides of fatty acids having 8,10, 16 and 18 carbon atoms, the relative proportions of the acids insaid interesterified oil being about 10-25% of capric and caprylic,about 2565% of lauric and myristic, and about 15 60??? To the 3. A fatcomposition for incorporation in margarine comprising a coconut type oilinteresterified with the triglycerides of fatty acids having 8, 10, 16and 18 carbon atoms, the relative proportions of the acids in saidinteresterified oil being about 15-25% of capric and caprylic,

about 45-60% of lauric and myristic, and about 20-40% of palmitic andstearic, the product having a setting point of about 22-25 C., a Wileymelting point of 8'8-98 F and a penetration at 70" F. of about 40-50.

4. A fat composition for incorporation in margarine comprising a coconuttype oil interesterified with the triglycerides of fatty acids having 8,10, 16 and 18 carbon atoms, the relative proportions of the acids insaid interesterified oil being about 15-25% of capric and caprylic,about 45-60% of lauric and myristic, and about 20-40% of palmitic andstearic, the product having a setting point 20 of about 22-25 C., aWiley melting point of about 88-98 F., a penetration at 35 F. of about15-25, and a penetration at 70 F. of about 40-50.

5. A fat composition for incorporation in margarine comprising a coconuttype oil interesterified with the triglycerides of fatty acids having 8,10, 16 and 18 carbon atoms, the relative proportions of the acids insaid interesterified oil being about 22% of capric and caprylic, about53% of lauric and myristic, and about 25% of palmitic and stearic, theproduct having a setting point of about 2,442,536

24 C., a Wiley melting point of 89 -90 F., and a penetration at 70 F. ofabout 40.

6. A fat composition foruincorporationrinmlargarinemi comprising acoconut type oil interesterified with the triglycerides of fatty acidshaving 8, 10, 16 and 18 carbon 2,874,056

6 palmitic and stearic, the product having a setting point of about 23.6C., a Wiley melting point of 88-89 F. and a penetration at F. of about45.

7. A fat composition for incorporation in margarine comprising a coconuttype oil interesterified with the triglycerides of fatty acids having 8,10, 16 and 18 carbon atoms, the relative proportions of the acids insaid interesterified oil being about 15 of capric and caprylic, about47% of lauric and myristic, and about 38% of palmitic and stearic, theproduct having a setting point of about 22.5 C., a Wiley melting pointof about 90 F., and a penetration at 70 F. of about 47.

8. A fat composition for incorporation in margarine comprising a coconuttype oil interesterified with the triglycerides of fatty acids having 8,10, 16 and 18 carbon atoms, the relative proportions of the acids insaid interesterified oil being about 11% of capric and caprylic, about26% of lauric and myristic, and about 59% of palmitic and stearic, theproduct having a setting point of about 23 C., a Wiley melting point of92-93 F., and a penetration at 70 F. of about 45. r

9. A composition according to claim 1 to which from 1-15% ofa'triglyceride of an acid having at least 16 carbon atoms is physicallyadded.

References Cited in the file of this patent UNITED STATES PATENTS2,197,457 Werk et a1 Apr. 16, 1940 2,442,532 Eckey June 1, 1948 EckeyJune 1, 1948 2,442,537 Eckey June 1, 1948 2,614,160 Baur et a1 Oct. 21,1952 r 4,615 lQ Baur n.. a 0ct.-21, 1952 2,726,158 Cochran et a1 Dec. 6,1955 Drew Feb. 17, 1959 FOREIGN PATENTS 15,535 Great Britain 1898

1. A FAT COMPOSITION FOR INCORPORATION IN MARGARINE COMPRISING A COCONUTTYPE OIL INTERESTERIFIED WITH THE TRIGLYCERIDES OF FATTY ACIDS HAVING 8,10, 16 AND 18 CARBON ATOMS, THE RELATIVE PROPORTIONS OF THE ACIDS INSAID INTERESTERIFIED OIL BEING ABOUT 10-25% OF CAPRIC AND CAPRYLIC,ABOUT 25-65% OF LAURIC AND MYRISTIC, AND ABOUT 15-60% OF PALMITIC ANDSTEARIC, THE PRODUCT HAVING A SETTING POINT OF ABOUT 20*-28*C., A WILEYMELTING POINT OF 88*-108* F., AND A PENETRATION AT 70*F. OF ABOUT 35-70.